Apple “Steaks”Steven Raichlen
Baked and sauteed apples are the traditional accompaniment to pork in New Hampshire and throughout New England. And, as you well know, I’ll try putting just about anything on the grill.
- Yield: 6 to 8 servings
- Method: Direct Grilling
For the glaze:
- 1/2 cup apple cider
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons salted butter
- 4 medium or 3 large Granny Smith apples
Step 1: Make the glaze. Place the cider, honey, lemon juice, and butter in a heavy saucepan and boil until thick, syrupy, and reduced by about 1/3—6 to 10 minutes. Set the glaze aside.
Step 2: Set up your grill for direct grilling and preheat to high.
Step 3: Cut the apples crosswise into 1/2 inch thick round slices. Don’t worry about the seeds—they add a rustic charm to the preparation.
Step 4: Brush and oil the grill grate. Arrange the apple slices on the grate and grill until nicely browned and semi-soft, 3 to 5 minutes per side, rotating each slice 90 degrees after 1-1/2 minutes to lay on a handsome crosshatch of grill marks. Baste the apple slices with the cider glaze on both sides as they grill.
Step 5: Transfer the apple slices to a platter or plates. Drizzle any remaining glaze over them and serve at once.